Asian Comfort Food (Coconut-Curry Chicken Noodle Soup)
January 19, 2015
"Chicken is the favored meat of choice for most Asian soups & a simple, but rich stock is key to success. This curried soup combines them w/coconut milk plus simple ingredients & an easy prep to create a tasty soup course (or 1-dish meal at your option). To allow for health issues & personal preferences, no salt or soy sauce is added to the soup, but soy sauce can be added at the table as desired. (Times do not include time for meat & stock to cool) Enjoy!"
- Serving Size: 1 (351.6 g)
- Calories 476.3
- Total Fat - 24.1 g
- Saturated Fat - 17.8 g
- Cholesterol - 381 mg
- Sodium - 200.4 mg
- Total Carbohydrate - 34 g
- Dietary Fiber - 4.4 g
- Sugars - 8.3 g
- Protein - 32.2 g
- Calcium - 68.3 mg
- Iron - 5.8 mg
- Vitamin C - 12.9 mg
- Thiamin - 0.1 mg
Rinse chicken pieces well & place in bottom of large stockpot or Dutch oven. Cover w/water & simmer 45 min (covered).
Remove chicken to large bowl or platter. Allow chicken & stock to fully cool.
While stock & chicken are cooling, prepare carrots & onions as directed & set aside.
When stock has fully cooled, skim any foamy residue or congealed fat from surface of stock & discard. Strain stock through a fine sieve & return to stockpot.
When chicken has fully cooled, remove & discard skin. Debone chicken, shred chicken meat as you go & return chicken meat to stockpot.
Add 2 cans coconut milk, carrot coins, onion pieces and 1/4 cup (red or green) Thai curry paste to stockpot (or curry powder to taste if using). Stir well to combine flavors.
Taste soup & adjust heat level (curry flavor) according to your preferences w/the addition of more curry paste (If using curry powder, you have already done this in Step 6 above).
Over low heat, slowly return soup to a simmer & cook (uncovered) for 20 min.
While soup is in final cooking stage, prepare rice noodles per pkg directions, drain well, rinse & set aside.
If using snow peas as optional add, rinse well & add to simmering soup when 1 min of cooking time remains. When cooking is complete, remove soup from heat source & serve immediately.
Place equal amount of rice noodles in the bottom of individual soup bowls, ladle soup over noodles, garnish as desired & serve w/a small dish of soy sauce on the table.
NOTE: Although not a part of the recipe, I later thought mushrooms would also be good as an optional add.
Tips & Variations
- Stock pot or dutch oven